Quick Cabbage Meal with Eggs and Carrot
This quick cabbage meal with eggs and carrot is a simple, nutritious and flavorful everyday option. The cabbage is softened in hot water, then sautéed with carrot and scrambled eggs, seasoned with soy sauce, garlic powder, black pepper, salt and olive oil for a light, complete and practical dish.
Equipment
- knife Used to cut the cabbage and carrot.
- cutting board Provides a safe surface for cutting the vegetables.
- bowl Used to soak the cabbage in hot water.
- Small bowl Used to mix the eggs with salt and pepper.
- skillet Used to prepare the scrambled eggs and sauté the meal.
- spoon or spatula Helps stir the eggs and mix the vegetables.
- Colander or sieve Used to drain the cabbage before sautéing.
Ingredients
- 1 medium portion chopped cabbage
- 1 teaspoon salt for the cabbage
- as needed hot water to cover the cabbage
- 1 unit peeled and cut carrot
- 5 units eggs
- 1/2 teaspoon salt for the eggs
- 1 pinch black pepper for the eggs
- a little oil for frying the eggs
- 1 tablespoon soy sauce
- to taste black pepper
- 1 pinch salt
- 1/2 teaspoon garlic powder
- to taste olive oil
Instructions
- Cut the cabbage into thin strips or small pieces and transfer it to a bowl.
- Add 1 teaspoon of salt to the cabbage and cover with hot water. Let it rest for a few minutes.
- Peel the carrot and cut it into thin strips or small pieces. Set aside.
- In a bowl, add the eggs, 1/2 teaspoon of salt and a pinch of black pepper. Mix very well.
- Heat a little oil in a skillet and cook the eggs, stirring until scrambled. Keep them in the skillet or set aside on a plate.
- Drain the cabbage well and add it to the skillet along with the cut carrot.
- Sauté and mix the eggs, cabbage and carrot well until the vegetables are lightly tender.
- Season with soy sauce, a little more black pepper, a pinch of salt, garlic powder and a drizzle of olive oil.
- Mix very well and sauté for a few more moments so the seasonings blend in.
- Turn off the heat, transfer to a plate and serve right away.
Notes
Letting the cabbage sit in hot water for a few minutes helps soften its texture before sautéing. Drain the cabbage well to avoid excess liquid in the skillet. Soy sauce already contains salt, so adjust the added salt gradually to keep the meal from becoming too salty.
Nutrition
Calories: 238kcalCarbohydrates: 12gProtein: 13gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 310mgSodium: 690mgPotassium: 430mgFiber: 4gSugar: 6gVitamin A: 3600IUVitamin C: 42mgCalcium: 95mgIron: 2mg
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